African Sweet Potato Soup Recipe with Peanut Butter, Black-eyed Peas and Beans
Adapted by Farmer Dave’s from Gluten-Free Goddess Ingredients: 1 tablespoon light olive oil or peanut oil 1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild) 1/2 teaspoon cinnamon 1 medium onion, peeled, diced 4 cloves garlic, minced 1 medium sweet potato, peeled, diced other diced root vegetables, such as carrots, radishes, or turnips, as desired 1 large bell pepper, cored, seeded, diced 1 jalapeño or other hot chile pepper, seeded, diced fine 1 14-oz. can black-eyed peas, rinsed, drained 1 14-oz. can white beans,...
Read MorePallavi’s Chicken, Broccoli, and Radish Stir-Fry
Recipe from Pallavi, bookkeeper at Farmer Dave’s Serves 3 Ingredients: 3 boneless, skinless chicken thighs (or one per person) 1 tbsp soy sauce 1 tsp sriracha sauce 1 tbsp teriyaki sauce 2 tbsp oil (such as olive or peanut oil) 1-2 tbsp honey broccoli florets from one head broccoli one bunch radishes, quartered 2 carrots, sliced 3 tablespoons fresh minced ginger 3 tablespoons minced garlic 1 tsp. powdered red chile salt to taste Directions: Chop the chicken thighs into small pieces and marinate in soy sauce and sriracha sauce for 20 minutes. In a large skillet, heat the oil and...
Read MoreKaren’s Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette
Recipe courtesy of Karen, Farmstand Crew Member Ingredients (all quantities are flexible; this is a great recipe for using up the veggies you have on hand!): - 8oz of lentils (cooked but still whole and firm) - bok choy (substitute tatsoi, cabbage, or broccoli if desired), chopped - red onion - leeks - garlic - jalapeno or poblano peppers (optional, to taste) - chopped pears (try it with apples, if you’d like!) - salt and pepper - Canola or peanut oil for searing the greens - Cilantro-Mint Vinaigrette (see below for recipe) Heat a bit of oil in a very hot pan and sear bok...
Read MoreCherry Tomato Summer Salad with Ranch Dressing
Serves 4 – recipe from Food Network Kitchens Cookbook, 2003 Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal. Immersing vegetables in boiling salted water and then plunging them into ice water is called blanching and refreshing. Having the water at a full rolling boil before adding the vegetables, as well as cooking uncovered, is the key to keeping green vegetables vibrant. 8 ounces small red-skinned potatoes, halved Kosher salt 1 cup fresh corn kernels (from 2 ears of corn) 1 cup chopped fresh green or wax beans 1 cup small...
Read MoreEasy weeknight "braised" veggies and beans
from Bethany, CSA Manager. This was an easy weeknight recipe, ready in less than 10 minutes. Substitute or add other veggies if you wish. Serve over rice or pasta if desired. Serves 4 1 large head broccoli, cut into florets 3 carrots, cut into thick circles 1/4 cup tamari soy sauce (or to taste) 1/4 cup mirin (or to taste) 1 can chickpeas or other beans Pour the tamari, mirin, and about 1/2 cup water to a large sautee pan. Bring to a boil. Add carrots and broccoli to the pan and cover. Lower heat and let the vegetables “braise” for several minutes until about a minute before your...
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